Harvest Salad

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 7

• 1 bunch spinach, rinsed and torn into bite-size pieces
• 1/2 cup dried cranberries
• 1/2 cup crumbled blue cheese
• 2 tomatoes, chopped
• 1 avocado, peeled, pitted and diced
• 1/2 red onion, thinly sliced
• 2 tablespoons raspberry jam (with seeds)
• 2 tablespoons red wine vinegar
• 1/3 cup walnut oil
• fresh ground black pepper
• salt

Directions:

1. In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion; set aside.
2. In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
3. Taste, and adjust amounts to suit your liking.
4. Pour over the salad and toss to coat.

Reviews

[LorenLou]

Beautiful, and delicious to boot! There was not a scrap left after my party. Could not find raspberry jam with seeds, so used jam without seeds - do not use preserves as it does not "melt" as it should. This will definitely become one of my standard salads.

[Maito]

This is a great salad. I followed another reviewer and added walnuts. The flavors all go really well together, except I think for us the tomatoes did not.

[Donna Matthews]

I love this salad because it is both beautiful to look at and tantilizing for the taste buds. I usually use bagged baby spinach, sweet onions, and feta cheese because I keep them on hand. My DD loves the dressing so much that I keep it made up in a jar in the refrigerator for anytime use. The recipe that I originally found had slightly different PROPORTIONS: 6 tBS. JAM, 4 tBS. VINEGAR AND 2/3 CUPS OIL, WITH EVERYTHING ELSE THE SAME. We LIKE THIS BETTER THAN ANY RASPBERRY VINAGRETTE FROM THE Store.